Green tomato pie answers reader's request

Recipe finder

October 30, 1991|By Sherrie Ruhl | Sherrie Ruhl,Evening Sun Staff

I don't want to scare you but Thanksgiving and Christmas are just around the corner! Please, if you have any holiday requests send them in as soon as possible. I'm sure readers want to find answers for as many as possible. And please remember, Recipe Finder is a newspaper exchange column and therefore never sends recipes through the mail.

Barbara L. of Cockeysville says this recipe is very good. It's for Margaret Dutry of Sunbury, Pa.

Grandmother Andrews Green Tomato Pie

6 to 8 small green tomatoes

1 lemon, cut in quarters

1 cup brown sugar

1/4 cup white sugar

4 tablespoons flour

3 tablespoons butter

1 teaspoon salt

1 unbaked pie shell

Additional pie pastry for creating lattice-design on top, if desired.

Slice tomatoes thinly. Sprinkle with lemon juice. Layer tomatoes and remaining ingredients in unbaked pie shell. Top with lattice design if desired. Bake at 425 degrees for 25 to 30 minutes.

Thomas Gautsch of Northumberland, Pa. sent us two delicious recipes. This one, which calls for cooking the tomatoes before baking, sounds particularly good. He says the recipes came from his sister-in-law.

Green Tomato Pie

3 cups green tomatoes

1 1/2 cups sugar

1 1/2 cups water

Grated peel of 1 lemon

1 teaspoon cinnamon, scant

1/2 cup raisins

1 unbaked pie shell plus pastry for top

Preheat oven to 350 degrees.

Bring sugar and water to a boil (sugar should be dissolved) and add green tomatoes. Stew for about five minutes. Add lemon peel and cinnamon and cook until tomatoes are transparent. Add raisins and cook a few minutes longer. Pour filling into unbaked pie shell and top with pie lid. Bake for about 35 minutes or until crust is golden brown.


This chicken-fried steak recipe sounds so good, it's hard to believe it came from a back issue of "Weight Watcher's" magazine. The recipe is from Mary C. Paulus of York, Pa., and it's for Lula Booth of Guntersville, Al.

Chicken Fried Steak

4 4-ounce sirloin cutlets, pounded to 1/8 -inch thickness

1 large egg

1 teaspoon reduced sodium Worcestershire sauce

3 tablespoons all-purpose flour

1/4 teaspoon paprika

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

1 tablespoon plus 1 teaspoon vegetable oil

1 tablespoon plus 1 teaspoon reduced-calorie tub margarine

2 tablespoons all-purpose flour

1 cup hot skim milk

1/4 teaspoon salt

1/8 teaspoon ground white pepper

Preheat broiler. Place meat on rack in pan four-inches from heat; broil two minutes on each side; pat dry on paper towels.

In shallow dish, combine egg and Worcestershire sauce.

On wax paper, combine flour, paprika, salt and pepper.

Dip cutlets into egg mixture, then flour mixture.

In 12-inch nonstick skillet, over medium-high heat, heat oil; add cutlets and cook two minutes on each side. Keep warm on platter.

In one-quart saucepan, over low heat, melt margarine; add two tablespoons flour and cook three to four minutes, stirring constantly.

Gradually add milk, whisking vigorously until smooth. Add salt and pepper; cook three to four minutes, until sauce thickens and boils, stirring frequently. Pass gravy separately.

Recipe Requests

* Ellen Moffre of Lutherville is looking for a candied apple recipe. She also wants chocolate and toffee coating recipes for apple slices or apples on sticks.

* Ellen Esposito of Baltimore wants recipes for herb butter and also for a creamy Greek and Italian dressing.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.